Juniata sentinel and Republican. [volume] (Mifflintown, Juniata County, Pa.) 1873-1955, 1887-11-16

- s-Eant stood On the curb rezdy 10 20
shipped, sad the big letters Of 4 bright
canvas sign volunteered the nsormation
that the new crop of the article 10 quss-
tion Wxs ready 70: the dealer or consul
mer- The kraut factor smiled as pass-
OF b. baultsd and queried: '.How Is the
crop this yearl" His smile itself would
have been sufficient answer for most
persons, but TO make his meaning
unmistskzble ne said: s-Excellsnt. /
shall make fully as much kraut as | did
last year, which was about 1900 casks.
OF 80 gallons each. That was not enough
though, for | ssli all out, aud | had
10 buy about $50 casks of imported
kraut besides lbs casks that sent to
the western parts of the State for, in
order to supp y my customers. | have
teen makIug krsut right along now
ever since July, and the season is fact
drawing TO a close. but still, / am cut
ing up sbout 5000 eabbsges per day
This Is the way We do it," aud be led
the way 10 the cellar of his little shop.
! CABBAGE BUZZ SAW.
Cabbages we're stacked TO the floor
above along one side OF the cellar and
around the cutter The machine that
made the cabbage into krsut might Re
I best described as a buzz saw in a box
both as regards looks and sound. SeIz
ing huge head of cabbage the kraur
factor thrust 1t into the hole in the
top Of the machine, and with
rush add roar 1t was torn into tn n
shreds by ;hs sharp knives ard tossed
into huge u Cabbage after ebbag-
disappeared within the mysterious aud
noisy machine, and the pile OF white
shreds of the vegetable grew With
amazing rspldIty until 1t filled the bin
Then the machine stopped and the
destroyer Of caobsges led the way to
the buck cellar, which stretched away
into blank darkness The floor was
smoothly cemented, and the walls and
ceiling we're neatly whItewashed. Scores
Of tai casks were ranged about the
floor, fined to the brim with sauerk.aut.
which sAs Weighted down with heavy |
stones
This Is nsS-mnde krsut in pickle"
explained the proprietor Of the factory.
I'VE taks the cut cabbage just as III
comes from the mill and salt il down IN
these wine essks, using about seven or
1ight GHarts Of salt to the cask. IL
warm weather the ca 1hage will be krau,
q about two weeks, aud as the weather
yrOUs colder the time required for max
ng increases, until in mid winter it
axes about two months. kraut tnai
: made 10 the summer, however, will
lot keep long. and it must be used as
ast rs made. The krsut that we are
making now will keep, Unnecessary, un-
ii We shall begin to make II again next
une or July. The best kraut is always
aade in the fall. If 1t can only be kept .
lean 1t can be preserved for a long
ime but 1t is bard to keep out the
Irt and seitiruqmi Over 10 Germany ,
hei keep 1t from one end Of the year
ntIi the other. but here We never cau !
ct enough al sd to last through the
eas n. ::a5e demand increases SO rapidly. !
very year the consumption grows
irger. Years ago sausrkraut was a
trIctlY German dish, but nowadays
yerybody eats it. Why, there are any ]
umbers Of men who make twenty five. {
lirtV, forty aud fifty casks every year,
nd besides that nearly every German
smiiy makes portion Of its own sup
ly. i
''Phi!adeiphIa is now the biggest
rqut manu- featuring centre iu- this
ouutry. audi we ship it from here to al.
arts Of the country east OF the Nissis
ig9i River. We send it all over this
tate, down East. and even to the
,"ulh Aud, by the way. the South l.
zee ming a big market for US We ship
,rsat quantities Of kraut to South Car
lima aud 70 Florida We make better
aurT kr-ut here tDan any where else
better tn IL they make IN PIrtsburg or
lIncIunat'. ana better even than they
make Ia Germany. Msgdeburg, in Ger
many, Is the greatest centre in the
world, and there are huge kraut fac
.ories th~re. Cabbages are cheap over
there, aud, o. course, kraut is likewise
abbages that cost Us 81 pr hundred
hefs can be bought in Germany :or sc
cents All, our New Jer.sy raises fne
cahbsges. We get Cabbsges FROM Mich
gan Montreal. Bangor, Ne }, By.'ru.
and Providence, r, l. but the New
Jersey cabbage beats them all There
are lots Of cabbage farms IN Hartford.
Medtord, MoorestOSn aud Hsddon6sid,
aud our principal supply comes from
those towns. Boston cabbases are very
1ne aud are also those We get from
Canada.
ITS EXPLOSIVE QUALITIES.